New York Rye Bread

New York Rye Bread

37 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    3 h
  • Ready In

    3 h 5 m
Doug
Recipe by  Doug

“A nice traditional New York Rye bread made much easier by using the bread machine.”

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Ingredients

Adjust Servings

Original recipe yields 1 1 1/2 pound loaf

Directions

  1. Place all ingredients in to your bread machine in the order specified by your machine's manual. Set the cycle to Basic or White.

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Reviews (37)

Rate This Recipe
FSKORN
109

FSKORN

I've made this three times now, so my revised review is: very tasty rye bread, but I increased rye flour to 2 cups and decreased bread flour to 1-2/3 cups. this enhanced the rye flavor. The loaf is pretty small but has a nice texture inside and out.

JUJAHNJA
90

JUJAHNJA

After many Rye Bread recipe failures this one came through for me with flying colors. I made some subtle changes however. I increased the amount of water to 1-1/4 cups, the amount of oil to 1/4 cup, and the amount of caraway seeds to 3 teaspoons. I also combined the water, honey and yeast and allowed it to sit for 10 minutes prior to adding the remaining ingredients. I set my bread machine on the dough cycle and then transferred the dough to a greased bread pan when it was finished. I did not punch the dough down. I formed it into a loaf shape, covered it with a damp towel, and allowed it to rise for 40 minutes. I baked it for 30 minutes at 350 degrees and it turned out beautifully.

TIANGUIS
60

TIANGUIS

By using a total of 1 1/4 cups of water and using the "Dough" setting on my bread machine, I made the best free-form rye loaf I've made to date.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 186 cal
  • 9%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 34.1 g
  • 11%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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